Melt the butter in a deep, oven safe, frying pan. Add a drizzle of the avocado oil.
Sprinkle the thighs on both sides with an all-purpose rub and a sprinkling of salt. Sear on both sides for a couple minutes, until nicely browned.
Remove from the pan.
Wash and cut the potatoes into 8's (or approximately 1 1/2" pieces), toss in a very light drizzle of avocado oil, salt and pepper, 2 tablespoons of the minced garlic, and a light sprinkling of rub. Place in the bottom of the pan and pan fry to lightly brown for a few minutes.
Turn off heat.
Strip the herbs off their stems and sprinkle half of each on the potatoes.
Place the chicken on the potatoes, place the artichoke hearts around the chicken.
Sprinkle on the remaining tablespoon of minced garlic, some salt and pepper, and olives around the chicken.
Pour the artichoke liquid into the bottom of the pan.
Bake uncovered at 350°F for 1 hour.